ALL-PURPOSE GRAVY RECIPE
After finding smoked turkey drippings to be a little too smoky for gravy, I vowed to find a gravy that could deliver the deep flavors pan drippings produce, but without the drippings, which is exactly what this recipe does.
Provided by Joshua Bousel
Categories Condiments and Sauces Sauce
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
- Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
- Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve immediately or store in an air-tight container and refrigerate for up to a week or freeze; reheat before serving.
Nutrition Facts : Calories 23 kcal, Carbohydrate 2 g, Cholesterol 4 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 101 mg, Sugar 0 g, Fat 2 g, ServingSize Makes about 3 cups, UnsaturatedFat 0 g
BEST TURKEY GRAVY FROM COOK'S ILLUSTRATED
Make and share this Best Turkey Gravy from Cook's Illustrated recipe from Food.com.
Provided by RubySue
Categories Sauces
Time 1h40m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- Make the Broth: Heat oil in large saucepan over medium-high heat. Brown turkey giblets and neck for 5 minutes. Cook onion for 3 minutes. Cover and cook over low heat for 20 minutes.
- Add chicken broth and water, scrape pan bottom, and bring to boil. Add herbs and simmer, skimming foam from surface, for 30 minutes.
- Pour broth through fine-mesh strainer. Reserve and dice heart and gizzard. Refrigerate broth and diced giblets until ready to use.
- Make the Roux and Thicken the Broth: Melt butter in large saucepan over medium-low heat. Whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Bring reserved turkey broth to simmer.
- Gradually add hot turkey broth to roux. Vigorous and constant whisking at this point is key to avoiding lumps. Reserve 1 cup of broth for deglazing roasting pan (see #9).
- Simmer gravy, stirring occasionally and skimming scum from surface with spoon, until thickened, about 30 minutes. Set aside, covered, until turkey is done.
- Deglaze the Pan and Add the Drippings To the Gravy: Pour drippings through mesh strainer set over measuring cup. Let liquid settle until fat rises to top. Return vegetables in strainer to roasting pan.
- Tilt measuring cup and use wide, shallow soup spoon to skim fat off surface. Reserve defatted drippings. Return gravy in saucepan to simmer.
- Place roasting pan over two burners at medium-high heat. Add wine and reserved 1 cup broth and scrape up browned bits in pan. Boil until liquid reduces by half, 5 minutes.
- Strain roasting pan liquid into gravy, pressing on solids to extract all liquid. Add defatted drippings to taste. Stir in giblets and serve.
Nutrition Facts : Calories 100, Fat 5.4, SaturatedFat 2.4, Cholesterol 21.9, Sodium 271.7, Carbohydrate 3.8, Fiber 0.2, Sugar 0.8, Protein 5.2
ALL-PURPOSE GRAVY
Developed by Cook's Illustrated: This gravy can be served with almost any type of meat or poultry or with mashed potatoes.
Provided by Pi-E8216
Categories Sauces
Time 55m
Yield 2 cups
Number Of Ingredients 11
Steps:
- In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
- Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and WELL BROWNED, about 7 minutes (important step: browning will give the gravy great flavor). Reduce heat to medium; stir in flour and cook, stirring constantly, until THOROUGHLY BROWNED and fragrant, about 5 minutes (again the browning is very important step for flavor). Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
- Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
- NOTE: If you would like to double the recipe, use a Dutch oven to give the vegetables ample space for browning and increase the cooking times by roughly 50 percent. The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.
Nutrition Facts : Calories 274.7, Fat 19, SaturatedFat 11.4, Cholesterol 45.8, Sodium 99.9, Carbohydrate 21.1, Fiber 1.8, Sugar 3.2, Protein 7.2
ALL-PURPOSE GRAVY (COOKS ILLUSTRATED, NOV/DEC 2003)
Steps:
- 1. In food processor, pulse carrot until broken into rough 1/4 inch pieces, about five 1 second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8 inch pieces, about five 1 second pulses. 2. Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, about 20-25 minutes. 3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
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